Name: Classic Homemade Pineapple Upside-Down Cake Recipe
Total time: 1 hr 10 mins
Ingredients: 0.5 cup brown sugar; 0.25 cup unsalted butter, melted; 3 (1/2 inch thick) slices fresh pineapple, quartered; 12 frozen cranberries; 0.66666668653488 cup white sugar; 0.5 cup unsalted butter, softened; 2 large eggs; 1.5 teaspoons baking powder; 1 teaspoon vanilla extract; 0.5 teaspoon almond extract; 0.5 teaspoon ground cinnamon; 0.25 teaspoon salt; 1.5 cups unbleached all-purpose flour; 0.75 cup milk

Classic Homemade Pineapple Upside-Down Cake Recipe

This homemade pineapple upside-down cake is a cherished recipe passed down from my German grandmother. She adapted the cake batter for various fruits, often using fresh Italian plums or pitted cherries instead of pineapple. During the 1950s and 1960s, this cake was a bakery favorite owned by my grandparents. Enjoy it warm or at room temperature with a dollop of whipped cream.

Total time1 hr 10 mins

Prep time15 mins

Cook time40 mins

Yield1 (9-inch) cake, 10

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x2 ½-inch round cake pan thoroughly.
In a bowl, mix brown sugar with ¼ cup of melted butter. Spread this mixture evenly across the bottom of the prepared pan. Arrange 10 pineapple pieces around the outer edge, all facing the same direction, and place the remaining 2 pieces in the center. Add a cranberry between each pineapple slice.
In a separate bowl, beat white sugar and ½ cup of softened butter with an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, ensuring each is well incorporated and scraping the sides of the bowl after each addition. Mix in the baking powder, vanilla extract, almond extract, cinnamon, and salt until everything is well combined.
Gradually add the flour and milk to the batter in three stages. Add ½ cup of flour followed by ¼ cup of milk, mixing well after each addition until completely combined.
Pour the cake batter evenly over the pineapple slices, ensuring it fills the spaces between them. Use an offset spatula to spread and smooth the batter's surface.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool on a wire rack for 15 to 20 minutes. Run a knife along the edges to loosen the cake from the pan. Place a plate over the pan and quickly invert it to release the cake, tapping the pan a few times if needed.

Nutrition

Calories: 319 kcal

Fat Content: 15 g

Fiber Content: 1 g

Sugar Content: 27 g

Sodium Content: 158 mg

Protein Content: 4 g

Cholesterol Content: 75 mg

Carbohydrate Content: 42 g

Saturated Fat Content: 9 g

Unsaturated Fat Content: 0 g

Adjust servings

Ingredients

Instructions

Nutrition